Garlic mayonnaise

See also: Garlic mayonnaise (homonymy)

The garlic mayonnaise (or garlic mayonnaise ) is a Sauce containing garlic and of Olive oil, very employed on northern bank of the the Mediterranean, the Spain to the Italy while passing by the Provence or the Comté of Nice.

Basic receipt

Like the mayonnaise, the garlic mayonnaise is a emulsion, a mixture of two nonmiscible liquid substances. It is thus necessary necessarily to utilize a liquid other than oil so that the garlic mayonnaise takes. In the version traditional, in conformity with the etymology, the sauce is only made up of alh (garlic) and of òli (olive oil). It is then the juice of the garlic which plays the part of second liquid.

The difficulty in making take such a mixture led the majority of the cooks to add another liquid to facilitate the catch of the emulsion, generally Egg yolk or lemon juice. It is possible to replace the egg yolk by softened bread crumb, but in this case, it is more difficult to assemble garlic mayonnaise. The sauce being used on hot food, the addition of a potato or the use of bread crumb makes it possible to ensure the best to him held with heat.

Garlic mayonnaise of Provence

The garlic mayonnaise Of Provence ( alhòli ) is the essential component and éponyme of the Aïoli furnished, dish traditional containing Morue and of boiled vegetables. As for any regional dish, there are as many receipts as families. Certain families have sometimes even several receipts, giving place to animated debates at the time of the meals. Robert Guédiguian immortalisé such a scene in Marius and Jeannette .

For some, a good garlic mayonnaise must have a consistency close to the blank, very dense. Others will say that it must be same consistency as the Mayonnaise. The amounts and proportions remain at the discretion of the cook. For a beginner, not accustomed to garlic, it will be necessary to envisage a half clove of garlic to whole. The experts will prefer to put some more.

As all the traditional receipts several versions exist according to the local traditions.

  • the traditional garlic mayonnaise
    • garlic
    • olive oil
  • the garlic mayonnaise without egg yolk potato
    • garlic
    • olive oil
  • the garlic mayonnaise with the potatoes
    • garlic
    • cooked potato
    • olive oil

Garlic mayonnaise with the Catalan woman

The allioli (garlic and oil) with the Catalan woman was eaten the morning with the breakfast. When the pig was killed, it was the essential condiment of the meats which one consumed this day there. Today, it accompanies especially the kitchen of outdoor, the Cargolade, the Cousteillade but also the meats with ember or potatoes roast or pulps. In the Community of Valence, the allioli is consumed with rice or the Paella S, especially those containing fish, or the Fideuà S.

Derived expressions

  • Pointing out energy necessary “to make take mayonnaise”, the expression “ to make assemble the garlic mayonnaise ” means to put environment, to have fun the festival. It returns in a recurring way in the words of the Massilia Sound System.
  • D. Armogathe and J. - M. Kasbarian also announce “ to pedal in the garlic mayonnaise ”, alternative regional “to pedal in sauerkraut”.

References

  • J. - B. Reboul, the Cooker of Provence , P. Tacussel, (1897), 2000.
  • D. Armogathe and J. - M. Kasbarian, Marseilles Dictionary - of garlic mayonnaise with zou , Jeanne Laffitte, 1998.

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